fried rice recipe needed

[GORDON B WARD]

My wife and I have tried for years to make a good pork fried rice like the
restaurants but have been unsuccessful. Maybe it's our technique or the
recipes I don't know. Please help! Thanks.

Gordon Ward
Gordo...@prodigy.net

[Neris]

0
From: "Angela" <ald...@tin.it>
Subject: Three Flavored Fried Rice (China)

* Exported from MasterCook *

Three Flavored Fried Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Cooked chicken -- diced
3 tablespoon Oil
4 cup Rice; cold -- cooked
2 Green onions chopped
2 tablespoon Soy sauce
1 cup Raw shrimp; shelled
1/4 teaspoon Black pepper
deveined and diced
1 sm Piece ginger or dash
1/4 teaspoon Salt (optional)
ground ginger
2 Eggs -- slightly beaten
1 cup Lettuce -- shredded
1 cup Cooked pork -- diced

Set ingredients prepared and measured by the stove in order listed. Set wok
over high heat for 30 seconds, swirl in half the fat, count to 20, add green
onions and ginger and brown lightly. Add shrimp. Stir-fry 3 minutes.
Salt. Add eggs. Scramble until not quite cooked. Remove to a warm plate.
Swirl remaining fat into the wok, count to 20, add pork and chicken, and
stir-fry 2 minutes. Add rice, soy sauce, and pepper, stir and toss until
heated. Add scrambled eggs and toss a half minute. Add lettuce; stir and
toss until mixed. Serve at once before lettuce wilts.

GORDON B WARD wrote in message
<7c1o86$bvtu$1...@newssvr04-int.news.prodigy.com>...

[roge...@my-dejanews.com]

Dear Gordon, Use Thai rice. Cook it with same weight of water as the rice,
ie. 1 Kg rice, 1 Kg water, add some oil to the water. When cooked, do not
open the cover, instead leave it alone for another hour before you open it
up. Wait till the rice is cool, use chopstick to loosen the rice. Cook it
for another 30 minutes before putting the rice into a transparent plastic
bag. Keep the bag of rice in a chiller with temperature between 3-5 degree C
for 8 hours - 12 hours. Before you fried the rice, make sure you heat up your
pan or wok. Add little oil, then stir fried the rice until you see steam
coming out of the rice. Turn off the fire, add egg onto the rice. Stir
until the egg fused into each grain of rice. Turn on the fire, add any
ingredient you want, eg, pork. Fried until a few grain get burn. Add light
sauce, spring onion and some stock (or even just hot water). Ready to serve.
Recipe refined by imperial chefs of China over 500 years. Visit our web site
at http://www.chenfuji.com.sg Best wishes.

In article <7c1o86$bvtu$1...@newssvr04-int.news.prodigy.com>,

"GORDON B WARD" <GORDO...@prodigy.net> wrote:
> My wife and I have tried for years to make a good pork fried rice like the
> restaurants but have been unsuccessful. Maybe it's our technique or the
> recipes I don't know. Please help! Thanks.
>
> Gordon Ward
> Gordo...@prodigy.net
>
>

-----------== Posted via Deja News, The Discussion Network ==----------
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[arunra...@gmail.com]

Chicken Fried Rice Recipe :

Ingredients:
rice —— 1 cup
salt —— enough for taste
Oil —— 150 gm
garlic paste 2 tsp
spring onions – chopped fine 1 cup
cooked and finely chopped chicken 3/4 cup
celery – finely chopped 2 Tbsp
soya sauce 2 tsp
vinegar 1 Tbsp
chilli sauce 1 tsp
Procedure:

1)Boil rice with 1 tsp salt and 1 Tbsp oil, till ‘bite-like’.

2) Remove water keep only rice.

3)Leave in the colander and work 1 Tbsp oil into it.

4)Heat the rest of the oil and fry the garlic and onions, till onions comes to light brown.

5)Add the chicken and stir-fry till well mixed.

6)Add the soya sauce, vinegar and chilli sauce, mix well and add rice.

stir thoroughly tasty chicken fried rice is ready to serve.


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